I also have recipes for (these all have high altitude cooking times on them for canning. We live at 5,000 feet if that helps. Don't worry I just cut and pasted these in here for you.
Thai Sweet Chili Sauce
8 lg tomatoes, peeled and diced 10 tbsp soy sauce
10 lg jalapenos, diced, keep some seeds for spice 8 tbsp red pepper flakes
1 onion, minced 6 c apple cider vinegar
30 cloves garlic, minced 7 c granulated sugar
Mix all the ingredients and bring to a boil on medium low heat.
Fill jars to 1/4" headspace.
Process electric water bath appliance on Jams and Jellies, #1, START.
Makes 21 half pints.
Cherry Pie Filling-Canned
8 lbs of frozen pitted pie cherries (We get ours from a local farmer's market-comes in a gallon size bucket)
4 c cherry juice (from the frozen cherries)
4 c sugar
Purathick (approx 1/2 c) I don't know how to convert this for you. You can exchange tapioca for the purathick which I had to use when I was corn intolerant, but do not use cornstarch. They say that won't hold up for canning.
4 tbsp +1 tsp lemon juice
The afternoon before you intend to make the pie filling, take the bucket of cherries out of the freezer. Set in a dutch oven (no lid) and set on a plate to catch the frost runoff. Leave out all night.
The next morning remove the cherries from the juice picking out any leftover ice. Cover and put cherries in the warming drawer. Mix juice with sugar until sugar is dissolved. Bring to a boil. Remove from the heat. Add Purathick until it becomes thick. Stir well after each addition. Add lemon juice and boil 1 minute. Add cherries and immediately fill jars leaving 1 inch headspace. Water bath process for 40 minutes for quarts 35 minutes for half pints. Makes 4 quarts. 7 lb bucket will make 12 half pints.
Pear Pie Filling-Canned
About 12 pounds of cooking
pears (not the soft ones) = 5 1/2 quarts peeled, cored, sliced pears
8 oz of quick-cooking tapioca
1 1/2 cups sugar
3 1/2 tsp cinnamon
1 tsp nutmeg
3/4 cup lemon juice
4 cups sugar
1 1/2 c water
It's best if you have a instant read digital thermometer for this recipe.
Peel, core, and slice pears. Place the pears in your sink or large container of water with about 1/4-1/3 c lemon juice
to prevent browning. You should have five and one half quarts of pears when you are done.
In a small mixing bowl, combine tapioca and 1 1/2 cups sugar, mix well; set aside.
Rinse pears, measure, and place in a large pot with the 4 cups sugar. Set burner temperature on medium. Add water and using a large sturdy spoon, stir until sugar has dissolved and then about every 5 minutes to prevent sticking and scorching. Heat liquid to 190 degrees. Use your digital thermometer to watch the temperature. Do not boil.
Once pear liquid has reached 190 degrees turn burner down to medium low. Add reserved tapioca mixture and stir quickly and well before it clumps. You might even add it in several batches to prevent clumping, stirring well after each addition. Add lemon juice. Stir frequently so thickened pear juice will not be in danger of scorching. Reheat pear liquid to 190 degrees. Again, do not boil.
All this boiling the first time and the second doesn't take as long as you would think so stay close and alert.
Pour into clean, quart jars to 1 inch from the tops. Seal with rings and bands. Process in boiling water bath for 30 minutes. Turn off heat and remove canning pot from the burner. Let sit 10 minutes before removing jars.
Yield: 5 wide mouth quart jars.
Boston Baked Beans
1 lb navy beans, sorted and soaked overnight 1/2 c ketchup
1/3 lb cooked bacon, chopped 1/3 c brown sugar
1 onion, chopped 1/3 c molasses
2 tsp salt water
1 1/2 tsp dry mustard
Combine all ingredients in a dutch oven. Cover beans generously with water. Cover and bake 4-8 hours at 350 degrees stirring every hour. Adjusting taste and adding more water to keep everything covered. When beans are soft, crack the lid or remove and continue cooking until most of the water has evaporated.
Ladle into half pint jars. Add 1 tsp hot water to the 1/2 inch mark from the top. Process in the pressure cooker for 55 minutes on Bean Setting.
Wash off the grease off of the jars before they completely cool so the grease does not harden.
Makes 8 half pint jars.
1/2 lb chili pods 2 c apple cider vinegar
water for soaking 2 tbsp salt
water for cooking 3 c distilled water
Remove stems from pods and place in a stainless steel pot. Cover with cold water and soak for 1 hour. Drain and discard the water.
Place pods in the pot again and cover with water a second time. Bring to a boil, lower heat and simmer 20 minutes with lid on the pot. Drain and discard the water.
Place 1/2 of the pods in a blender with 1/2 of the distilled water and blend until smooth. Repeat with second half.
Add vinegar and salt.
Next place a fine mesh wire sieve over a glass bowl or stainless steel pot.
Place 2 cups of the sauce in the sieve at a time. Using the flat side of a scraper spatula, apply pressure to the mixture and hold, allowing the liquid to drain through the sieve into the pot. Do not scrape the mixture; that will cause some of the solid matter to slip through the sieve into the liquid. When it has all been sieved. Re-sieve.
Fill 1/2 pint jars to 1/4" headspace.
Process in water bath on pickles button and then press #2 and START.
Makes approximately 8 cups.
Pear Cider (this will have a tiny bit of alcohol in it when done) very good
Core and slice pears. No need to peel them. Fill gallon size glass jars to about 2/3rds full of pears. Fill the jars with regular water. Not distilled. Distilled is lacking all the enzymes and minerals. I cut out disks of plastic from those flexible plastic cutting boards. You want to cut them to place on top of the pears to keep them from being exposed to the air. Cover the tops of the jars with a coffee filter and then secure with a rubber band. Place in a spot that gets no direct sunlight.
Each day (sometimes every 2 days
/ ) burp the air from beneath the plastic disks by tapping on the disks with a spoon and skim off the scum. I could smell mine fermenting. I let my pears sit until I could no longer smell the fermenting, for me that was 2 1/2 weeks.
Set up a big pot with a colander on top. Pour one jar of pears and juice into the colander and allow the liquid to sieve through. Repeat with another jar of pears. Rinse the colander and set on top of another pot. Cover the colander with loose weave cloth. I use those white 100% cotton kitchen towels. Pour the liquid from the other pot into the colander. Allow the liquid to sieve through the cloth into the second pot. This might take 30 to 45 minutes. Don't force the cider through the cloth.
Repeat with however many jars of pears you have. I used a clean cloth for each batch. Wash out the jars and dry (I set mine in the sun to dry). Pour the cider back into the jars trying to do so as gently as you can so as not to incorporate to much air in the liquid. I keep the lids loose so air can escape (don't know if that's necessary).
I saved the pear matter and wrapped it up in towel and hung it to get as much liquid as I could get out of it and got another cup and a half.
I started 3 gallon size jars and one half gallon jar. I ended up with 2 1/2 gallons of cider.
Refrigerate and enjoy and/or give away as gifts.
Pie Using Prepared Homemade Canned Fruit Pie Filling-Using a Deep Dish Pie Pan that will accommodate a quart of pie filling
Fill bottom pie crust with pre-prepared (canned) fruit pie filling. Dot with butter. Top with second crust and crimp edges.
Line edges of the pie crust with aluminum foil. Place on large tray and bake at 425 degrees for 20 minutes. Reduce heat without opening the oven door to 375 and continue baking for 45 minutes or until bubbly.